Baked Chicken Spaghetti Casserole Food

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

SOUTHERN CLASSIC UPDATE: RACH'S CHICKEN SPAGHETTI CASSEROLE

Steps:

• In a large skillet, heat 1 tablespoon EVOO and 2 tablespoons butter over medium-high heat
• When butter foams, add spaghetti and toast to deep golden and fragrant, then season with salt and pepper
• Add stock or water to the pan and stir occasionally 7-8 minutes
• Meanwhile, heat remaining EVOO and butter in skillet
• Add mushrooms, thyme and bay leaf, brown the mushrooms, then season with salt and pepper
• Add shallots, celery and garlic, and stir 2 minutes more
• Add flour and combine well, then whisk in wine, remaining 1 cup stock and half-n-half until thickened
• Add chicken, pimientos and cheddar cheese, heat chicken through, then pour chicken into pasta and combine
• Add a little hot sauce to taste
• If pan is oven-safe, top with Swiss or Jack cheese and broil, or transfer to casserole dish and top with Swiss or Jack cheese and brown in center of oven under broiler
• Garnish with parsley and chives

SPAGHETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

BAKED SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 and PAM a 13x9 deep baking dish.
• In large skillet, brown ground beef.
• In large pot cook pasta to al dente'.
• When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
• Add garlic and veggies and simmer about 10 minutes.
• When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
• In pasta pot, melt margarine.
• Stir in parmesan cheese, then add pasta back into pan.
• Beat eggs with milk and toss with pasta mixture.
• Press pasta in pan evenly.
• Top with sauce mixture, spreading to the edges.
• Bake at 350 for 15 minutes.
• Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
• Remove from oven and let sit for 10 minutes for easier cutting.
• Cut into squares.
• This makes a lot and freezes well in individual squares for lunches.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
• Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.
• Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.
• Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

BAKED CHICKEN SPAGHETTI

Steps:

• Cook pasta to al dente, just one minute shy of package instructions. Drain and set aside.
• Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
• In a saucepan over medium heat, stir together chicken soup, chicken broth, cream cheese cheddar cheese, and minced garlic, stirring occasionally, until combined.
• Gently toss chicken, cooked pasta and sauce until well combined.
• Pour the chicken spaghetti mixture into the baking dish and spread out evenly.
• Bake for 20 minutes until top is slightly crispy.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Preheat oven 425.
• 2. Cook spaghetti in boiling water according to directions.
• 3. Dice onion, pepper and celery. Then saute in butter.
• 4. Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
• 5. Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.

EASY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
• Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
• Now slowly add chicken broth and continue stirring.
• Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
• Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter in a large sauce pan, then add the diced mushrooms and cook for 3-5 minutes over medium-high heat, stirring frequently, until most of the liquid released from the mushrooms cooks off.
• Add remaining butter and let melt, then sprinkle with the flour and stir and cook for 30 seconds.
• Whisk in the chicken broth and milk, about 1/2 cup at a time, until combined. Stir in salt and pepper, then simmer for 3-5 minutes until slightly thickened. Remove sauce from heat and set aside.
• Fill a large pot with water and bring to a boil. Add the spaghetti and season the water with about 1 tablespoon of salt. I also like to add 3-4 tablespoons of chicken-flavored Better Than Bouillon to the water to flavor the spaghetti noodles while they cook. Cook according to package directions until al dente, then drain.
• In a large bowl, combine the cooked spaghetti noodles, chicken, onion, bell pepper, pimentos, 1 3/4 cups cheese, seasoned salt, and cayenne pepper. Pour the sauce over everything and stir to combine. Transfer to a 9x13-inch baking dish.
• Pour remaining 1 cup chicken broth over the pasta, then sprinkle with the remaining 3/4 cup cheese. Bake for 35 to 40 minutes until the cheese is melted and the casserole is hot and bubbly.

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
• Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
• Bake at 350°F for 15 to 20 minutes or until cheese melts.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
• Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
• Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
• Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

BAKED CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook pasta, in salted water, according to package instructions to al dente, drain.
• Prepare 9 x 13 casserole dish by spraying with cooking spray.
• Preheat oven to 350 degrees.
• In a large pot add in Rotel, cubed up Velveeta, pour in the cream of mushroom, cream of chicken and sour cream. Add in the onion powder, garlic powder, and pepper. Keep stirring the mixture until it is smooth and melted.
• Add in the shredded or chopped chicken and noodles to the pot and stir it until combined. Taste and add salt to taste if desired.
• Pour into prepared baking dish and top with shredded cheese and bake 30 minutes or until golden and bubbly.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350° convection or 375° conventional.
• Pat dry, trim, and dice two medium chicken breast. About 1-1 1/2 pounds. You can use pre-cooked chicken, and you will need 2-3 cups.
• Chop a medium onion.
• When the oil is hot, add 2-3 cloves of garlic, the chicken and the onion. Cook until chicken is done and cuts easily with a wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken. If using precooked chicken, then don't add the chicken until the onion is translucent.
• Add two 14 oz cans of diced tomatoes, and one 6 oz can tomato paste, 2 teaspoons dry basil (or 2 tablespoons fresh basil), 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon crushed red pepper (optional), 1/2 teaspoon oregano. Simmer over low heat while you cook the pasta.
• Cook 8 oz of pasta according to instructions on the box for al denta or a bit less.
• Add 1/2 cup shredded Parmesan cheese to the sauce and mixed well. Mix the sauce into the pasta and move to the casserole dish.
• This fits nicely in a 2 1/2 quart size, which is about 8X12 inches. Top with 1/2 cup each of mozzarella and grated Parmesan cheese. You may cover and refrigerate at this point.
• Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.

BAKED CHICKEN SPAGHETTI

Steps:

• Set the oven rack to the middle position-Preheat the oven to 375°F (190ºC).
• In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
• Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
• Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
• Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
• Sprinkle the pasta with the shredded mozzarella and parmesan.
• Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
• Garnish with chopped parsley, and serve immediately.

HOMEMADE BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a 9x13 inched baking dish or large casserole pan with butter or a drizzle of oil, set aside.

DUMP-AND-BAKE CHICKEN SPAGHETTI

Steps:

• Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
• In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese. Stir (or use your hands) to combine everything together.
• Transfer mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. You might need to break the pasta into smaller pieces in order to get as much of it as possible in the liquid. It doesn't have to be perfect, though! Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
• Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Top with remaining ¼ cup of cheese.
• Bake, uncovered, for 5-10 more minutes, or until cheese is melted, chicken is cooked through, and pasta is tender. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
• Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.

BBQ BAKED CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
• Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
• While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
• Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
• Once your squash has cooked, it's time to throw everything together.
• Spray a casserole dish or cast-iron skillet with cooking spray.
• Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
• Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
• In a medium sized bowl, combine the BBQ sauce and Greek yogurt
• Pour the yogurt mixture over the squash mixture and mix until well combined.
• Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
• Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
• Devour!

BAKED CHICKEN SPAGHETTI CASSEROLE

Steps:

• Put chopped pepper in water that you will be cooking pasta inches.
• Cook pasta as directed and drain.
• Combine chicken, pasta with peppers and marinara sauce.
• Put in 9x11 pan and top with mozzarella cheese.
• Bake at 350 for 10 minutes or until the cheese has melted.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray an 8x11" baking dish with cooking spray. (You can use a differently shaped medium-sized baking dish if you don't have this size available.)
• Cook broken spaghetti according to package directions. Drain and set aside.
• While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, bell pepper, mushroom, chicken, tomatoes, Italian seasoning, salt, and pepper. Cook, stirring often, until vegetables are tender and chicken is cooked through. Keep heat fairly high so most of the liquid cooks off in this step.
• Stir yogurt, cheddar cheese, and parmesan cheese into chicken mixture until well combined. Stir in cooked spaghetti until well coated. Pour pasta into baking dish. Spread mozzarella over the top, and lightly sprinkle with paprika and Italian seasoning if desired.
• Bake in preheated oven for 25-30 minutes or until cheese is melted and bubbly.

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F and spray a 9x13-inch casserole dish.
• Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
• While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
• Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
• Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
• Bake, uncovered, for 40 minutes, or until edges are bubbly.
• Garnish with parsley and serve!